Couscous Balls with Figs, Hazelnuts and Dandelion

For the couscous balls with figs, hazelnuts and dandelion, put the couscous in a bowl. Bring the soup to the boil and pour over the couscous. Let it swell for about 20 minutes, loosening it up with a fork from time to time.

Wash the dandelion leaves, shake dry and chop finely. Clean, wash and chop the spring onions. Peel the carrot and grate finely or cut into very fine cubes. Finely dice the figs.

Sauté the spring onions and the carrot cubes in a pan in hot oil. Then add to the couscous and mix with the nuts and figs. Season with salt, pepper, lemon zest, turmeric, coriander and cumin.

Stir in the curd and add flour as needed until a malleable dough is formed.

Preheat the oven to 180 °C top and bottom heat. Cover a baking tray with baking paper and brush with oil. Form small balls from the couscous dough and place on the tray. Bake in the oven for 15-20 minutes.

Arrange the couscous balls with figs, hazelnuts and dandelions as desired and serve.

Preparation Tip:

If you like, serve a dip or ceviche with the couscous balls with figs, hazelnuts and dandelions.

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